Berridge House recipe book

Method. — Fry the chopped apple and onion in the butter. Mix curry powder and flour. Toss veal, cut in small squares, in it. Fry in the butter. Now fry the flour and curry powder slightly. Add paste, also stock, and boil up. Return meat, apple and onion and simmer gently for one hour or till tender. Add lemon juice, salt, and cream. One teaspoonful of chutney may be added if liked. Serve in a border of rice. Garnish with cut lemon and parsley. Dried parsley, sieved yolk or coralline pepper may also be used. Curry of Cold Meat Method. — Make curry sauce as for fresh meat. After boiling the sauce return fried apple and onion and simmer gently for half an hour. Add pieces of cold meat, neatly cut in small squares. Reheat. Add salt, lemon juice, and cream. Have border of rice ready. Dish curry in centre. Garnish. Fresh vegetables to be curried should be pre- viously cooked, neatly cut and curried as above. Hard-boiled eggs to be curried should be cut in halves and carefully heated through in the above sauce, served with rice border. 1 IO COOKERY RECIPES Boiled Rice l lb. Patna rice, 3 pints of boiling 3 teaspoonsful of salt, water. Method. — Wash rice in several waters (six or seven). Add salt to boiling water. Place rice in. Bring quickly to the boil again. Boil from seven to ten minutes (without lid). When cooked, turn on to wire sieve. Allow cold water to run over to separate the grains and to stop the cooking. Butter a paper and line pan with it, greased side up. Place rice in and cover over with paper. Place on stove (not too hot) and steam for two hours, or till dry. Toss it about occasion- ally with a fork. LESSON XXXI Sardine Pyramids 5 diamonds of toasted chopped dried parsley, or fried bread, cayenne, 2 sardines, salt, \ oz. butter, coralline pepper. Method. — Remove skin and bone from fish. Pound in a mortar with butter and seasoning. Mound on the toast. Sprinkle with parsley and cayenne pepper. Serve on a fancy paper with sprigs of watercress round. Anchovy Eggs 2 hard-boiled eggs, anchovy essence, 1 oz. butter, cayenne. Method. — Shell the eggs. Cut in halves. Carefully remove yolks. Pound them with butter, SECOND COURSE 1 1 1 anchovy essence, or paste, seasoning and carmine if necessary. Sieve. Place in bag and rose pipe. Fill cups with large rosettes. Dish on a bed of salad. Cheese Straws 2 oz. flour, | teaspoonful of dry i oz. butter, mustard, i oz. grated cheese, i yolk, cayenne and salt, Method. — Rub butter into flour. Add dry ingredients. Mix to a stiff paste with yolk and water. Roll out one-eighth of an inch in thick- ness. Cut into strip two inches wide, and then into straws. Cut rings also with two round cutters. Bake till straw colour in a moderately hot oven. Cool on pastry tray. Place straws through rings, and dish on a fancy paper. LESSON XXXII Macaroni a la Tomate 3 large tomatoes, seasoning, 1 oz. butter, | oz. cooked ham. 2 oz. macaroni, Method. — Cut tomatoes in slices, and cook them in the butter. When tender, rub through a hair sieve and season. Boil the macaroni in salted water till tender. Strain. Pour cold water over and cut in one-inch lengths. Cut ham in shreds and add it with the macaroni to the tomato puree. Heat through. Serve in an au gratin dish, sprinkled over with parsley. I 12 COOKERY RECIPES Savoury Omelet 3 eggs, salt and pepper, i i oz. butter, i tablespoonful of